FOR TO MAKE BLANK MAUNGER [1]. XX.IX. XII.

Put Rys in water al a nyzt and at morowe waisshe hem clene, afterward

put hem to þe fyre fort [2] þey berst & not to myche. ssithen [3]

take brawn of Capouns, or of hennes. soden & drawe [4] it smale.

after take mylke of Almandes. and put in to þe Ryys & boile it. and

whan it is yboiled put in þe brawn & alye it þerwith. þat it be wel

chargeaunt [5] and mung it fynelich' [6] wel þat it sit not [7] to þe

pot. and whan it is ynowz & chargeaunt. do þerto sugur gode part,

put þerin almandes. fryed in white grece. & dresse it forth.

[1] blank maunger. Very different from that we make now. V. 36.

[2] fyre fort. strong fire.

[3] ssithen. then.

[4] drawe. make.

[5] chargeaunt. stiff. So below, _ynowhz & chargeaunt_. V.193, 194. V.

Gloss.

[6] mung it fynelich' wel. stir it very well.

[7] sit not. adheres not, and thereby burns not. Used now in the

North.

The Forme of Cury: A Roll of Ancient English Cookery Compiled, about A.D. 1390 · 第 206 / 337 题